Sure, you’ve heard of eggnog and you’ve heard of beer, but how about beer nog? The holiday season calls for some interesting cocktails, and Anchor Brewing in San Francisco sent us this one, which is unlike anything we’ve ever seen.
The concoction is made using Anchor’s Christmas Ale, a personal holiday favorite of mine and the recipe makes two quarts, enough for everyone at your holiday party to give it a try.
Chef Ryan Scott’s Holiday Beer Nog?
(Makes 2 quarts)
4 pasteurized eggs
½ cup light brown sugar
1 ½ cups buttermilk
1 cup cream
¼ cup 2017 Anchor Christmas Ale
½ oz brandy
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1. Separate the egg whites and yolks. In a mixer, on low, beat sugar into the yolks until smooth.
2. Keep the mixer on and slowly add buttermilk, cream, beer, brandy and spices.
3. Separately, beat egg whites until soft peaks form and fold into the egg cream mixture.
4. Pour into glass and top with whipped cream and a dash of cinnamon.